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The green leaf that grows on a banana tree, which can be dried, cleaned, cut to size, and then used as a wrap for steaming or heating food.

The outer covering on an ear of corn, which can be dried, cleaned and used as a wrap for steaming food.

A moist German ham that is air-dried, salt cured, and smoked over pine and/or fir to give it an intense flavor.

A type of sausage with origins in Bologna, Italy that is made from a combination of beef and pork. In the U.S.

A utensil used for drying and preserving foods by removing most of the natural moisture contained in the food, thus reducing the potential problems with spoilage that occur with fresh foods.

A variety of sausage that is harder and denser than fresh sausage, but not as hard in substance as a dry sausage.

A sausage that may be categorized as dry or semi-dry that is cooked, smoked, or un-smoked, and is generally considered as ready-to-eat.

A type of sausage that is made with processes and ingredients typical of those used to make Poland's "kielbasa" (sausage).

A term used to describe food that complies with the USDA (United States Department of Agriculture) standards for natural processing, handling, and labeling.

A hybrid of corn that grows into large kernels for use in making snacks and various corn dishes. Common in Mexican cooking, Giant White Corn is referred to as Maiz Mote Pelado for Spanish foods or Hominy for southern U.

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

A wooden board used to hold food while it is being grilled, that serves to provide a moist and somewhat smoky flavor to the food as well as preserving the nutrients within the food.

A wide range of woods are suitable for use in a grill. Hardwoods are much better than softwoods because hardwoods burn longer and provide more heat.

A large bird ranging in size from 250 to 400 pounds at maturity, that is generally raised to produce meat, feathers, and skin for speciality markets throughout the world.

Meat that is from pork ribs, which are a long cut of meat taken from the side or belly primal cut of the hog, which includes the lower breastbone.

A soft to semi-soft food product which is actually soybean curd and commonly referred to as bean curd.

Meat that is typically refrigerated for several weeks, cooked at approximately 160° F, then sliced, seasoned, and preserved through a drying process that dehydrates the meat to make it shelf stable and ready to eat.

A paste, originating from Thailand that is used to make sauce for seasoning a variety of meat, rice and vegetable dishes, which become "curried" food.

A round pork sausage from the cervelat family of sausages, which is fine textured and has a mild, somewhat bland flavor.

A common herb that is native to Europe and western Asia, but is also grown in many other parts of the world.